You are here

Pasta With Mushrooms In A Creamy Tomato Sauce

Italian.Chef's picture
  Fettuccine 3⁄4 Pound
  Butter 3 Tablespoon
  Sliced mushrooms 1 Pound (Preferably Wild Such As Oyster, Chanterelle, Porcini, Etc)
  Crushed garlic 2 Tablespoon
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Teaspoon
  Diced tomatoes 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Melt butter in large saucepan.
Add and cook for 3 minutes on a medium heat.
Add, turn heat to high, and cook for approx 3 minutes.
Lower heat.
Add and combine with above.
Add pasta and toss.
Sprinkle on cheese, toss well, and serve.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2808 Calories from Fat 1434

% Daily Value*

Total Fat 162 g249.7%

Saturated Fat 97.7 g488.5%

Trans Fat 0 g

Cholesterol 530.5 mg176.8%

Sodium 1054 mg43.9%

Total Carbohydrates 268 g89.3%

Dietary Fiber 13.2 g52.6%

Sugars 15.3 g

Protein 63 g126.7%

Vitamin A 128.4% Vitamin C 29.7%

Calcium 61% Iron 36.8%

*Based on a 2000 Calorie diet

Pasta With Mushrooms In A Creamy Tomato Sauce Recipe